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Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios
| Olive oil : constituents, quality, health properties and bioconversions / / edited by Boskou Dimitrios |
| Autore | Boskou Dimitrios |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | IntechOpen, 2012 |
| Descrizione fisica | 1 online resource (xi, 510 pages) : illustrations |
| Disciplina | 613.284 |
| Soggetto topico | Olive oil - Health aspects |
| Soggetto non controllato |
Life Sciences
Agricultural and Biological Sciences Bromatology Food Safety |
| ISBN | 953-51-4368-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Olive oil |
| Record Nr. | UNINA-9910137719403321 |
Boskou Dimitrios
|
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| IntechOpen, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Olive oil and health [[electronic resource] /] / edited by José L. Quiles, M. Carmen Ramírez-Tortosa and Parveen Yaqoob
| Olive oil and health [[electronic resource] /] / edited by José L. Quiles, M. Carmen Ramírez-Tortosa and Parveen Yaqoob |
| Pubbl/distr/stampa | Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2006 |
| Descrizione fisica | 1 online resource (401 p.) |
| Disciplina | 613.2/84 |
| Altri autori (Persone) |
QuilesJosé L
Ramírez-TortosaM. Carmen YaqoobParveen |
| Soggetto topico | Olive oil - Health aspects |
| ISBN |
1-280-73598-8
9786610735983 1-84593-072-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Contents""; ""List of Contributors""; ""Preface""; ""Abbreviations""; ""1 Olive Oil in Mediterranean Food""; ""1. Introduction""; ""2. The Olive and the Wild Olive""; ""3. The Origin and Spread of the Olive � a Complex Question""; ""4. Olive Cultivation in the Earliest Historical Times""; ""5. Olive Cultivation in the Great Civilizations: Mesopotamia, Egypt, Israel, Phoenicia, Crete and Mycenae""; ""6. The Olive Tree and Olive Oil in the Classical Greco-Roman World""; ""7. The Olive and Olive Oil in the Medieval and Modern Eras""; ""8. Olive Oil in Contemporary Times""; ""9. References""
""2 Chemical Composition, Types and Characteristics of Olive Oil""""1. Introduction""; ""2. Types and Characteristics of Olive Oil""; ""3. Chemical Composition""; ""4. References""; ""3 Total Antioxidant Capacity of Olive Oils""; ""1. Introduction""; ""2. Antioxidant Composition of Olive Oil""; ""3. Total Antioxidant Capacity of Oils""; ""4. The Utilization of Tac for Measuring the Stability of Oils""; ""5. Conclusions""; ""Acknowledgements""; ""6. References""; ""4 Effect of Frying and Thermal Oxidation on Olive Oil and Food Quality""; ""1. Introduction""; ""2. Frying Methods"" ""3. Changes That Occur During Heating and Frying""""4. Frying Changes Assessment � Present Legislation""; ""5. Advantages of Frying""; ""6. Disadvantages of Frying""; ""7. Frying in the Culinary Process Chain""; ""8. Social Aspects of Oil Consumption""; ""9. Advantages of Frying with Olive Oils""; ""10. Conclusions""; ""Acknowledgements""; ""11. References""; ""5 Antioxidant Properties of Olive Oil Phenolics""; ""1. Introduction""; ""2. Is Oleic Acid Fully Responsible for Cardioprotection Associated with Olive Oil Consumption?""; ""3. Olive Oil Minor Constituents"" ""4. Olive Oil Phenolics as Antioxidants""""5. Conclusions""; ""6. References""; ""6 Olive Oil and Mitochondrial Oxidative Stress: Studies on Adriamycin Toxicity, Physical Exercise and Ageing""; ""1. Oxidative Stress and Mitochondria""; ""2. Dietary Fat Type and Mitochondrial Oxidative Stress""; ""3. Olive Oil in the Prevention of Adriamycin-Mediated Oxidative Stress""; ""4. Oxidative Stress Related to Physical Exercise and Olive Oil""; ""5. Olive Oil, Mitochondrial Oxidative Stress and Ageing""; ""Acknowledgements""; ""6. References"" ""7 Epidemiology of Olive Oil and Cardiovascular Disease""""1. Introduction""; ""2. Ecological Studies: The Seven Countries Study and the �Albanian Paradox�""; ""3. Cohort Studies (see Table 7.2)""; ""4. Case-Control Studies (see Table 7.3)""; ""5. Clinical Studies""; ""6. Studies In Vitro, in Experimental Animals and on Intermediate Endpoints in Humans""; ""7. Conclusions""; ""8. References""; ""8 Olive Oil, Blood Lipids and Postprandial Lipaemia""; ""1. Introduction""; ""2. Induction of Atherosclerosis by Chylomicron Remnants"" ""3. Effect of Olive Oil on the Clearance of Serum Remnants"" |
| Record Nr. | UNINA-9910446338803321 |
| Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 |
| Descrizione fisica | 1 online resource (1520 p.) |
| Disciplina | 613.284 |
| Altri autori (Persone) |
PreedyVictor R
WatsonRonald R (Ronald Ross) |
| Soggetto topico |
Olive oil - Health aspects
Olive oil - Physiological effect Plant Oils - therapeutic use Plant Oils - chemistry Olea - chemistry Dietary Fats, Unsaturated - therapeutic use |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-54097-1
9786612540974 0-08-092220-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY |
| Record Nr. | UNINA-9910456546603321 |
| Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson |
| Pubbl/distr/stampa | Amsterdam ; Boston : Elsevier/Academic Press, 2010 |
| Descrizione fisica | xxxix, 1479 p. : ill. ; 28 cm |
| Disciplina | 613.28 |
| Altri autori (Persone) |
Preedy, Victor R.
Watson, Ronald Ross |
| Soggetto topico |
Olive oil - Health aspects
Plant Oils - Chemistry Plant Oils - Therapeutic use |
| ISBN | 9780123744203 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991002674219707536 |
| Amsterdam ; Boston : Elsevier/Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 |
| Descrizione fisica | 1 online resource (1520 p.) |
| Disciplina | 613.284 |
| Altri autori (Persone) |
PreedyVictor R
WatsonRonald R (Ronald Ross) |
| Soggetto topico |
Olive oil - Health aspects
Olive oil - Physiological effect Plant Oils - therapeutic use Plant Oils - chemistry Olea - chemistry Dietary Fats, Unsaturated - therapeutic use |
| ISBN |
1-282-54097-1
9786612540974 0-08-092220-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY |
| Record Nr. | UNINA-9910780940603321 |
| Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olives and olive oil in health and disease prevention / / edited by Victor R. Preedy, Ronald Ross Watson
| Olives and olive oil in health and disease prevention / / edited by Victor R. Preedy, Ronald Ross Watson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 |
| Descrizione fisica | 1 online resource (1520 p.) |
| Disciplina | 613.284 |
| Altri autori (Persone) |
PreedyVictor R
WatsonRonald R (Ronald Ross) |
| Soggetto topico |
Olive oil - Health aspects
Olive oil - Physiological effect Plant Oils - therapeutic use Plant Oils - chemistry Olea - chemistry Dietary Fats, Unsaturated - therapeutic use |
| ISBN |
1-282-54097-1
9786612540974 0-08-092220-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Olives and Olive Oil in Health and Disease Prevention; Copyright Page; Contents; Preface; List of Contributors; Abbreviations; Section 1 General Aspects of Olives and Olive Oil; 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization; Chapter 1. Table Olives: Varieties and Variations; 1.1 INTRODUCTION; 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS; 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS; 1.4 MAJOR PROCESSING METHODS; 1.5 CHARACTERISTICS OF FINAL PRODUCTS; SUMMARY POINTS; REFERENCES; Chapter 2. Olive Genomics; 2.1 INTRODUCTION
2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS; 2.4 MOLECULAR MARKER APPLICATIONS; 2.5 FUNCTIONAL GENOMICS; 2.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 3. Current Initiatives in Proteomics of the Olive Tree; 3.1 INTRODUCTION; 3.2 BOTANICAL FEATURES OF OLIVE TREE; 3.3 PROTEOMICS; 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION; 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS; 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives4.1 INTRODUCTION; 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION; 4.3 OLIVE CULTIVARS DATA; 4.4 UNSUPERVISED CLASSIFICATION; 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA); 4.6 CONCLUSIONS; SUMMARY POINTS; REFERENCES; Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil; 5.1 INTRODUCTION; 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL; SUMMARY POINTS; ACKNOWLEDGMENTS; REFERENCES Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition6.1 INTRODUCTION; 6.2 IRRIGATION MANAGEMENT; 6.3 VIRGIN OLIVE OIL QUALITY INDICES; 6.4 SENSORY CHARACTERISTICS; 6.5 FATTY ACID COMPOSITION; 6.6 NATURAL ANTIOXIDANTS CONTENT; 6.7 VOLATILE COMPOUNDS; SUMMARY POINTS; REFERENCES; Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils; 7.1 INTRODUCTION; 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS; SUMMARY POINTS; REFERENCES; Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes; 8.1 INTRODUCTION; 8.2 MACHINES FOR OLIVE CRUSHING; 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY; 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY |
| Record Nr. | UNINA-9910823452903321 |
| Amsterdam ; ; Boston, : Elsevier, : Academic Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
